Maui Dining In Paradise 2016-2017

Maui POTABLE POTIONS

in paradise Milwaukee 2016-2017

EDIBLE GIFTS OF ALOHA BIZARRE FOODS

The Guide to great dining from the publishers of where®

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dining in Paradise contents Sunrise to Sunset, Oceanfront Dining

Molokai Sweet Potato Egg Frittata

Poke Nachos

Pineapple Tramisu

Private Dining

Serving the freshest ingredients for breakfast, lunch and dinner.

Dine in an intimate oceanfront setting with breathtaking views.

This is award-winning, oceanfront dining at its best.

~ Gluten Free Dining Available ~ Breakfast: 7am–2pm, Lunch: 9am–2pm, Dinner: 5:30–9pm Sea House Bar & Terrace: 8am–10pm, Music nightly starting at 7pm Happy Hour from 2pm–4:30pm, Pupus from $6

808.669.1500 www.seahousemaui.com Celebrating 50 Years at the Beach

d6 Potable Potions island sPirits Raising a glass to Maui’s distillers, winemakers and brewmasters.

5900 Lower Honoapiilani Road, Napili, Hawaii 96761 • www.napilikai.com Located at the beautiful Napili Kai Beach Resort Celebrating Over 50 Years of Aloha Hours and service periods subject to change.

by simPlicio Paragas

d12 edible gifts NPK-SH-WHEREMAGDINING-1.3rd-Ad-0516.indd 1

tasty souvenirs Bring home a taste of the island with macadamia nuts, arare and coffee.

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by kristen nemoto

d16 bizarre food taste challenge The adventurous foodie will want to sample some local-style treats. by kristen nemoto

d20 dining guide restaurant listings Maui chefs prepare a variety of cuisines from Italian to Japanese.

Maui

ON THE COVER in paradise Milwaukee

EDIBLE GIFTS OF ALOHA BIZARRE FOODS

The Guide to great dining from the publishers of where

2016-2017

Celebrity chef Roy Yamaguchi is well known for using fresh island fish and locally sourced ingredients.

©tashika2000/istock

POTABLE POTIONS

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datebook wine & dine

tears of joy

The longest-running food-

Since 1990, the Maui

and-wine event in the

Onion Festival has brought

United States, the Kapalua

thousands of visitors and

Food & Wine Festival

residents to tears—in a good

will enter its 36th year in

way. Renowned for its sweet

June 2017. This celebration

essence, these non-pungent

of epicurean excellence

bulbs grow exclusively

combines the finest in food

in Maui’s upcountry Kula

and wine while embracing

district on the cooler

all things Hawaiian—notably

slopes of Mount Haleakalā.

the culinary bounty on

whalersvillage.com

Maui. Over the years, the festival program has grown

Eat local

to incorporate cooking

Held every first Saturday

demonstrations, wine-and-

of April at Maui Tropical

food pairings, winemakers’

Plantation in Waikapu, the

dinners, a golf tournament,

Maui Agricultural Festival

the Kapalua wine tour and

features top local chefs,

two major evening galas.

farmers and ranchers,

kapaluawineandfood

who promote the island’s

festival.com

fresh produce and beef. mauicountyfarmbureau.org

the root of all goodness

hawai‘i food & wine

A staple of the Hawaiian

Eat. Play. Drink. And loosen

diet, taro is a root vegetable

your belts because the

with many uses: the root is

Seventh Hawaii Food & Wine

pounded into poi; leaves are

Festival returns with another

wrapped around pork, fish

stellar lineup of signature

Celestial dining with exquisite dishes and stellar wines

and chicken, and steamed to

events and chef-driven

make the traditional lau lau;

dinners that once again

and stems are used to flavor

brings top winemakers,

As a major component of the Maui Film Festival, the Taste of Wailea attracts its own type of superstars—namely, Wailea Resort chefs whose talents are laid bare in front a throng of hungry attendees. Like cinephiles, foodies are equally as passionate about the arts, albeit the latter are interested in a different genre of artistic talent. Some of Maui’s top chefs stage the annual Taste of Wailea, which takes place in June at the David Leadbetter Private Golf Academy, near the driving range of Wailea’s Gold and Emerald golf courses. Expect the food and wines to be exceptional and the setting grand. Also part of the festival is the Taste of Chocolate, a decadent evening of milk, dark and every conceivable chocolate in between. Designer chocolate is a staple with a dash of white chocolate mousse or a Godiva chocolate cocktail for extra kick. Themes vary each year, and there are always surprises. But when you’re oceanfront under Maui skies with chocolate at your fingertips, life couldn’t get any better. mauifilmfestival.com

stews. In the hands of chefs,

the food intelligentsia

the starchy tuber is elevated

and culinary giants from

to a gourmet level during

around the world to Maui.

the annual East Maui Taro

hawaiifoodandwine

Festival. tarofestival.org

festival.com

Taste of Wailea

(from left) courtesy taste of wailea; ©dane nakama

taste of wailea

Hawai‘i Food & Wine Festival

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where GUESTBOOK

®

MAUI

MORRIS VISITOR PUBLICATIONS ADVERTISING & CIRCULATION GROUp pUblIsheR Kathleen M. Pahinui, 808.983.5441 ReGIOnAl vIce pResIdent Of sAles

Courtney Fuhrmann

“Maui’s Best Chinese Restaurant Since 1987” ”Best of Maui to 2014-15”—Voted by Maui Times and Maui News

AccOUnt MAnAGeRs

Bob Kowal, Donna Kowalczyk, Chris Snipes Independent sAles cOntRActORs

Debbie De Mello, Wanda Garcia-Fetherston

bUsIness AdMInIstRAtOR Miao Woo cIRcUlAtIOn And MARKetInG dIRectOR Sidney Louie pROdUctIOn MAnAGeR Brittany L. Kevan

EDITORIAL | DESIGN

Delivering from Kapalua to Kaanapali All Resorts, Hotel & Condos We Deliver! / We Never Use MSG

808.669.5089 • chinaboatkahana.com Reservations / Take-Out / We Deliver 4474 Lower Honoapiilani • Kahana, HI 96761

senIOR edItOR Simplicio Paragas edItOR Kristen Nemoto ARt dIRectOR Veronica Montesdeoca

MVP I CREATIVE chIef cReAtIve OffIceR Haines Wilkerson senIOR ReGIOnAl edItORIAl dIRectOR Margaret Martin desIGn dIRectOR Jane Frey phOtOGRAphy dIRectOR Isaac Arjonilla cReAtIve cOORdInAtOR Beverly Mandelblatt

MVP I EXECUTIVE pResIdent Donna W. Kessler vIce pResIdent Of OpeRAtIOns Angela E. Allen chIef tRAvel edItOR Geoff Kohl

MVP I NATIONAL SALES vIce pResIdent, nAtIOnAl sAles

Rick Mollineaux, 202.463.4550

vIce pResIdent, nAtIOnAl MARKetInG

Adeline Tafuri Jurecka

dIRectOR, pARtneRshIps & nAtIOnAl dIGItAl sAles

Bridget Duffie, 706.821.6663

NATIONAL SALeS COORdINATOR

David Gately

MVP I PRODUCTION

dIRectOR Of pROdUctIOn Kris Miller pUblIcAtIOns MAnAGeR Cher Wheeler phOtO scAnnInG & RetOUch Jerry Hartman

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dIRectOR Of MAnUfActURInG Donald Horton technIcAl OpeRAtIOns MAnAGeR

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E-MAIL fOR ALL Of THE ABOVE: fIRSTNAME.LASTNAME@MORRIS.COM

1833 Kalakaua Blvd., Ste. 810 Honolulu, HI 96815 Phone: 808-955-2378; Fax: 808-955-2379 www.wheretraveler.com DINING IN PARADISE® is produced by Morris Visitor Publications (MVP), a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901.

Where® magazine and the where® logo are registered trademarks of Morris Visitor Publications. MVP publishes Where magazine, Where® QuickGuide, IN New York, and IN London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association.

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Potable Potions Fertile soil and locally grown ingredients help root Maui’s brewmasters, distillers and sole vintner.

Text by Simplicio Paragas

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With its microclimates, fertile volcanic soil and year-round sunshine, Maui has slowly become a mecca for micro breweries, and boutique distilleries and wineries. Yet, the production of spirits is nothing new to the island. In fact, its history can be traced back to King Kamehameha I, who was said to be an aficionado of rum after being introduced to it by a sea captain. Even such prominent families as the Alexanders and Baldwins were once known as prohibitionists. Today, however, brewers, distillers and vintners operate in the open, many providing tours for anyone interested in learning—and tasting—the process.

Smooth Operators

While few would imagine Hawai‘i to be a mecca for vodka distillation, some of the world’s most sustainable vodkas are made on Maui. Tropical botanicals, clean water and creative enterprise have led to success for many local distilleries. OCEAN Vodka, made on Maui with organic ingredients and water taken from 3,000 feet below the Pacific Ocean surface, is one of them. The depth allows the mineral-rich water to be ice cold and free of surface pollutants, ensuring top-quality hydration. A portion of OCEAN’s profits go to aiding organizations that protect the ocean waters around the world.

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Breweries

Pau Maui Vodka is another creation based on the natural resources of the Hawaiian Islands. Distilled from mash made of Maui Gold pineapples, it has a clean finish that doesn’t contain a trace of the fruit’s flavor or aroma.

Perfect on the rocks or in a tropical cocktail, this refreshing libation is featured at many island bars but it can also be purchased at local liquor stores in an elegantly shaped bottle.

Rum Runner

Any respectable mai tai starts with a quality rum. And master distiller Jim “Kimo” Sargent knows this. In 2003, the one-time Gallo employee along with wife Leslie lifted their entrepreneurial spirits and built Haleakalā Distillers 2,000 feet above sea level on Haleakalā Ranch. Their first rum was “Braddah Kimo’s” 80 proof gold rum, which has earned three Gold Medals in national and international competitions.

“Our entire line of rums and liqueurs is very much a craft, boutique product,” Sargent says. “We hand craft every bottle in Makawao, using only local sugarcane and local labor, much of it by myself, my wife Leslie,

and our two boys, Eaton and Wolf.

Our rum costs a little more than the mass-produced ones, but it is smooth, complex and mixes superbly with fresh local fruits.”

Since its inception, Haleakalā Distillers has expanded from a oneitem, only-available-on-Maui product to distribution of several rum labels — Maui Dark Rum, Maui Gold Rum and Braddah Kimo’s Da Bomb Extreme Rum — throughout the islands and in certain states on the mainland.

Adding to the distillery’s portfolio, in 2009 Sargent made his first batch of authentic ‘Okolehao, literally “iron bottom” or “oke,” a spirit made primarily from the root of the ti plant and sugar.

It was a favorite libation of King David Kalākaua, and is deemed the original Hawaiian moonshine.

“It was available in the 1970s and ’80s but the people who were selling it were not making it from ti root,” Sargent asserts. “They were bringing in inexpensive bourbon from Kentucky and putting it in ‘okolehao bottles.”

On Tap

Cherries, lilikoi and papaya seeds may be common ingredients found in a

605 Lipoa Pkwy., K hei, Maui. Tour times are 7 days a week: noon, 12:30 p.m., 1:15 p.m., 2 p.m., 2:30 p.m. and 3:15 p.m. Arrive 20 minutes prior to tour time; cost is $15. For private tour requests, call 808.213.3002 x106 or email tours@ mauibrewing.com Maui Brewing Co.

4405 Honoapi‘ilani Hwy., #217, Kahana Gateway Center; Brew Pub: 808.669.3474 mauibrewingco.com

(previous spread, from left) ©rachel olsson; ©isaac aronjilla (This page) ©rachel olsson (2)

Kihei Brewery Tasting Room

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Maui has gone beyond the tropical mai tai and Blue Hawaiian. Today, mixologists infuse their cocktails with locally produced spirits—such as OCEAN Vodka and Braddah Kimo’s Da Bomb Extreme Rum—and freshly picked garnishes. d i n i n g i n pa r a d i s e

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Wine & spirits Maui Winery

Call 877.878.6058 Tours and Tasting: 10:30 a.m. and 1:30 p.m. daily mauiwine.com OCEAN Vodka

Grape Vine

The drive to MauiWine at ‘Ulupalakua is winding, scenic and rewarding once

you arrive. Located 1,800 feet above sea level on the slopes of Haleakalā, the volcanic soils provide a rich environment for grapes to flourish.

Founded in 1974 by the Erdman family, MauiWine is the island’s sole commercial winery that produces a varied selection of estate-grown grapes, including Syrah, CheninViognier, Malbec and Grenache.

Vintners also produce pineappleinfused wines, which generally don’t age as well as grapes, having only about a two-year shelf life.

On any given day, 400 visitors will stop in at the winery, where guided tours are offered daily at 10:30 a.m. and 1:30 p.m., starting at the King’s Cottage. Complimentary tastings are also offered here every day from 10 a.m. to 5:30 p.m. “The tour sounds better with a taste of wine first,” quips a visitor from Portland, Ore., who was sampling the Sparkling Wine. “We have our own vineyards in Oregon but the scenery isn’t anything like this.”

Haleakala Distillers

Call 808.280.6822 No public tours haleakaladistillers.com

©isaac arjonilla (2)

chef’s pantry, but they also show up on labels at Maui Brewing Company.

Since 2005, Garrett Marrero has been on a mission to create lagers and ales that are distinctly different from the Millers and Budweisers. Embracing the craft beer culture, Marrero first took over what was once the Fish & Game Brewing Company & Rotisserie and turned it into a seven-barrel brew pub with more than 20 beers on tap, including Bikini Blonde, Coconut Porter and Big Swell IPA. “Craft beers are the only segment of the beverage market that continues to grow,” says Marrero, who opened a new larger facility in Kīhei, Maui.

“When we first started, we produced 320 barrels, which is the equivalent of 640 kegs. Today, we produce in a day what we used to produce in a quarter.

We can’t keep up with the demand.”

Call 808.877.0009 Tour times at the Hawai‘i Sea Spirits Organic Farm and Distillery are every half hour, starting from 9:30 a.m. with the last tour at 4 p.m. Entrance fee to tours is $10 per person for those 12 years and older ($25 including a lunch meal, reservation required 24 hours in advance), and includes a sampling with take-home souvenir OCEAN Organic Vodka shot glass for those 21 and over. oceanvodka.com

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Where do you want to go?

Find the best of the city

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OMIYAGE FOR YOU AND ME Hawai‘i’s delicious tradition of souvenir gift-giving (or keeping).

BY KRISTEN NEMOTO

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(OPPOSITE PAGE) ©tashka2000/ISTOCK; (THIS PAGEfrom topd) ©Samantha Ferraro; ©tor johnson/hawaii tourism authority

(Opposite page) Lychee, Hawai‘i’s popular local fruit, is often dried and given out as an omiyage. (This page, from top) Li hing mui, a sweet and salty powder, is often rubbed along the rim of a glass when making a margarita; dried fruit omiyage can be readily found at any local grocery store.

It’s pronounced oh-mee-yah-gay, known to most locals in Hawai‘i as a tasty gift that you give to those who couldn’t join you on your travels abroad. A Japanese custom that — like most multiethnic customs that have made it to the shores of Hawai‘i — continues its tradition in the form of delicious treats. As Hawai‘i has become a melting pot of ethnicities and customs, it’s hard to pinpoint a specific omiyage that’s endemic to the islands. From dried food and rice crackers to macadamia nuts and coffee, here’s a list of popular omiyage gifts that will help soothe your return to those jealous friends or family members back at home.

Li Hing Mui (pronounced lee-heeng-moo-ee)

A test of one’s “local” childhood often comes with swapping memories of red-stained fingers from a sweet-andsalty treat known as li hing mui. It’s a dried plum that’s sucked or nibbled until the soft meat around the pit is completely gone. The range of flavors brings people back for more, especially for the powder, which could be

sold separately and often used as a seasoning. A popular way to enjoy the dried-plum powder is to sprinkle it over such fruits as pineapples, apples, oranges, pears and mangoes. Since you cannot take the fruits on the plane, we suggest tasting those versions for yourself while on the island and taking home the dried plum version in your carry-on.

Dried seafood and fruit

Near the li hing mui packages, you’ll find an array of shriveled food. Dried mango, pineapple and coconut are familiar treats to your taste buds; however, try the sweeter-than-candy dried lychee (lie-chee), the bittersweet lemon peel, or the mouth-watering pickled mango. An assortment of dried seafood is also a popular omiyage. Yes it smells “fishy” and yes it takes a while to chew but sooner or later you’ll find yourself scarfing them down like potato chips. Playful strings of dried cuttlefish are well-loved by locals. Bring out a cold-pack, along with some dried shrimp and smoked ika (octopus) legs, and you’ve got yourself a party.

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Arare (pronounced ah-lah-lay)

This Japanese rice cracker is known as the snack that’s unseen but definitely heard. Locals from Hawai‘i continue the tradition of sneaking the popular snack into the movie theater and mixing it with a fresh bag of buttery popcorn. The combination of textures and starches may seem odd to some but the ultimate crunch is addictive and oh-so-delicious. Arare is of course tasty by itself — just don’t have a dentist appointment to attend soon after as the cracker tends to condense and pack in between the crevices of your teeth. When you’re craving a sweet and savory treat, there’s also li-hing-mui-flavored arare. Popcorn is the best way to enjoy the snack. Make sure to buy more than enough arare to balance out your popcorn as you’ll be sad and sifting through unpopped kernels for more once you’ve tasted it.

Macadamia nuts

Take one crunchy bite (or two) of Hawai‘i’s renowned creamy and buttery macadamia nuts and you’ll understand why folks have hoarded the local treat in their luggage. First developed in New South Wales, macadamia nuts soon began to grow extensively as a commercial crop in Hawai‘i, thanks to William H. Purvis, a manager of the Pacific Sugar Mill on the island of Hawai‘i. Today, macadamia nuts can be found at any local store, boasting unique and mouthwatering flavors such as honey roasted, garlic, Kona coffee, butter candy glaze, SPAM (yes, SPAM!) or regular, old-fashioned macadamia nuts covered in rich milk chocolate.

Coffee

As the only state in the United States that’s able to grow coffee plants commercially, it’s no wonder our roast

©simplicio paragas

(This page) Like chips and salsa, the Japanese rice cracker known as arare goes perfectly with a fresh bowl of popcorn. (Opposite page) A coffee tree before its beans are picked; shelled macadamia nuts.

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(FROM LEFT) ©tor johnson/hawaii tourism authority; ©Wanrut/ISTOCK

has had quite a while to perfect and build its reputation. The history of this velvety smooth brewed bean dates back to the early 1800s when visitors would bring in the seedlings from abroad. On January 21, 1813, Spaniard Don Francisco de Paula Marín, who also became a close confidant to King Kamehameha I, penned in his journal that he had planted coffee seedlings on the island of O‘ahu. John Wilkinson, a gardener who arrived on the HMS Blonde in 1825, brought in coffee plants from Brazil. The island of Hawai‘i’s Rev. James Goodrich became successful in planting coffee, vegeta-

bles and fruits as a way to help teach his followers how to cultivate and grow their own meals. In July 1928, Rev. Samuel Ruggles took some coffee plants to the Kona District, which would become the most successful in plant production. Today, Hawai‘i Island is the leader in coffee production with 790 coffee farms. Every year, the entire state of Hawai‘i produces – on average – 1,400 pounds per acre.

Nearly every grocery store on the island has its share of local coffee for sale. Check out the snack aisle, as it’s usually next to all the other omiyage gifts listed above.

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BIZARRE FOODS Hawai‘i’s tradition of ‘exotic’ flavors is appreciated by those willing to try them.

PHOTO CREDIT GOTHAM BOOK 5.5/9PT

BY KRISTEN NEMOTO

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early as the plantation days of old Hawai‘i, when multiethnic field workers would share the contents of their tin lunch pails, residents born and raised here have had the privilege of delving into each other’s cuisines.

Today, ethnic flavors once considered exotic have become familiar. And no longer do we shy away from such food but we crave it instead.

(Opposite page) ©brandontabiolo/getty images; (this page) ©mixa/getty images

Opihi

Strong enough to withstand ferocious waves beating against a usually sharp and steep rocky edge, the ‘opihi — also known as snails — is a Hawaiian delicacy that’s often served at local gatherings such as a family lū‘au (Hawaiian feast) or picked and eaten straight off of its dangerous terrain.

The price per pound is a bit steep but for good reason as courageous ‘opihi pickers often risk their lives to hand-pick the raw dish — calling the miniature creatures Hawai‘i’s deadliest catch. Other than traditionally shucking out the snail and popping it in your mouth, ‘opihi tastes delicious with a splash of vinegar, garlic, shoyu (soy sauce) and chili pepper water.

Natto

(Opposite page) ‘Opihi is a prized Hawaiian snail. (This page) Natto has long been recognized as one of Japan’s most unusual traditional health foods.

Perhaps it’s the texture. The smell.

The way it’s made. The way it tastes.

Maybe it’s the thought of eating “that part” of an animal or an unusual food product that makes people’s stomachs turn and faces squint. Call it a delicacy.

Call it interesting. Call it anything you’d like but don’t — by any means — call it “bizarre” or “gross” until you’ve actually tried it. It may not be your cup of tea, but to others it’s delicious. As

If the words “pungent” and “gooey” were to marry, their offspring would produce a traditional Japanese dish known as natto. Often shunned by the palates of those who cannot get over its overpowering fermented smell or long strings of glue-stick-gelatinous goodness, natto has been satisfying the appetites of local Hawai‘i (mainly Japanese) residents since the early 1900s. It’s traditionally made by wrapping small quantities of boiled or steamed soybeans in rice straw, which is then vaccinated with a bacterium and left to ferment for a day under

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Even “Bizarre Foods” host

hot, humid conditions. Readily found at any local grocery store and largely available at Japanese restaurants, natto can be eaten straight out of the package or, as many kama‘aina (local residents) prefer, served atop a hot bed of steaming white rice with a splash of shoyu and freshly chopped green onions.

Cow Tongue

While the thought of biting into a bovine’s lingua may be off-putting,

grilled cow tongue is actually a favorite with local residents. In Korean cuisine, the fatty meat is often savored after a minute or two on the grill and dunked in a bath of salt, pepper and sesame oil. Perhaps the rise in popularity is due to an increase in Korean yakiniku restaurants opening later in the evening, catering to the semi-young crowd of intoxicated youngsters looking to avoid a hangover the next day by filling their bellies with rice and some protein. These days that something is

©Blue jean images/getty images

Andrew Zimmern might shy away from some of these dishes but for the adventurous diner, get ready for a treat.

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(Opposite page) Sisig is a Filipino snack served with beer. (This page) Chicken feet are a delicacy often served for dim sum.

looking more like thinly sliced cuts of cow tongue than a traditional steaming hot bowl of bibimbap. If you can’t get over the fact that you’re eating tongue, have the waiter or waitress cook it for you (as most yakiniku establishments will offer) until it’s nice and crisp.

Pretend you’re eating a thin slice of meat and voilà, delicious.

©richardernestyap/shutterstock

Chicken Feet

If the look and texture of cow tongue deters you, Chinese-style chicken feet might also be a problem. You’d be missing out, however, on its sweet yet savory chewy cartilage, skin and bones that are served from bustling dim sum carts in Chinese restaurants. Luscious flavors of star anise, fresh ginger, oyster and black bean sauce satiate your appetite and soon the entire plate is left with just tiny parcels of bone remnants. Even if

you cannot stand the sight of feet on your plate, take a moment to at least try this labor-of-love dish and appreciate its flavors and spices.

Sisig

Anthony Bourdain calls it the perfect beer match. Filipinos call it sisig, which means to snack on something sour. In its present popular form, sisig is composed of a holy trinity of ingredients in Filipino cuisine: pork ears, cheek and jowl, which are slowly braised then grilled over charcoal. The dish is believed to have originated with local residents who bought unused pig heads — since they were inexpensive — from the commissaries of Clark Air Base in Angeles City, Philippines.

Today, the dish is a popular pulutan (any food that accompanies beer) and is often served on a sizzling platter.

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restaurant guide KĀ‘aNAPALI

Black Rock Kitchen Sheraton Maui Resort & Spa 2605 Kā‘anapali Pkwy.

808.921.4600 American D, C/E Cliff Dive Grill Sheraton Maui Resort & Spa 2605 Kā’anapali Pkwy.

808.662.8053 American L,D,B/W,C/E Hank’s Haute Dogs Sheraton Maui Resort & Spa 2605 Kā’anapali Pkwy.

808.661.0031 American L Hula Grill Kā‘anapali Whalers Village 2435 Kā‘anapali Hwy. 808.667.6636 Pacific Rim L,D,C/E

Island Vintage Coffee 2435 Kā‘anapali Pkwy.

808.868.4081 American B,L Japengo 200 Nohea Kai Dr. 808.667.4796 Pacific Rim D,C/E Kupanaha: Magic for All Ages Kā‘anapali Beach Hotel 2525 Kā‘anapali Pkwy.

808.667.0128 Dinner Show D,C/E Leilani’s on the Beach Whalers Village 2435 Kā‘anapali Pkwy.

808.661.4495 American B,L,D,C/E Maui Fish & Pasta Whalers Village 2435 Kā‘anapali Pkwy.

808.662.0668 Seafood L,D

‘Ohana Bar & Grill Kā‘anapali Beach Club 104 Kā‘anapali Shores Pl. 808.661.2000 Regional BR, B,L,D,C,B/W Pailolo Bar & Grill The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr. 808.667.3200 American B,L,D,C,B/W

Pulehu The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr. 808.667.3200 Italian D,B/W Relish Burger Bistro The Westin Kā‘anapali Ocean Resort Villas 2365 Kā‘anapali Pkwy.

808.667.2525 Pacific Rim D,C Roy’s Kā‘anapali 2290 Kā‘anapali Pkwy.

808.669.6999 Hawai‘i Regional D,C

Son’z Hyatt Regency Maui 200 Nohea Kai Dr. 808.667.4506 Regional D,C Teppan-Yaki Dan Sheraton Maui Resort & Spa 2605 Kā‘anapali Pkwy.

808.662.8053 Japanese D,C

Tiki Terrace Restaurant Kā‘anapali Beach Hotel 2525 Kā‘anapali Pkwy.

808.667.0124 Hawai‘i Regional B,Br,D,C/E

‘Ūmalu Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr. 808.667.4506 Hawai‘i Regional L,D

Asian Star 764 Wili Pa Loop. 808.244.1833 Vietnamese B,L,D

Bistro Casanova 33 Lono Ave. 808.873.3650 Mediterranean L,D,C

Da Kitchen Triangle Square 425 Koloa St. 808.871.7782 Hawaiian L,D Farmacy Health Bar 12 Market St. 808.866.4312 Vegetarian B,L

Giannotto’s Pizza 444 Hana Hwy. 808.877.4446 Italian L,D

Ma‘alaea General Store & Cafe 132 Ma‘alaea Rd. 808.242.8900 Hawai‘i Regional B,L

Saltimbocca 300 Ma‘alaea Rd. 808.243.3463 Italian D,C/E,B/W The Rainbow Terrace Maui Beach Hotel 170 Ka‘ahumanu Ave. 808.877.0051 American B,D, B/W

A Saigon Cafe 1792 Main St. 808.243.9560 Vietnamese B,L,D

KAHULUI/WAILUKU

Aria’s 2062 W. Vineyard St. 808.242.2742 Hawai‘i Regional B,L,D

Fatt Chicks Burgers Brews & Grill 200 Halewaiu Rd. 808.242.6666 Hawai‘i Regional B,L

Seascape Ma‘alaea 192 Ma‘alaea Rd. 808.270.7068 Seafood L

Stillwell’s Bakery & Cafe 1740 Ka‘ahumanu Ave. 808.243.2243 Dessert/Coffee B,L Tinroof 360 Papa Place 808.868.0753 Hawai‘i Regional L Tokyo Tei 1063 Lower Main St., C101 808.242.9630 Japanese L,D

KAPALUA/NĀPILI/ KAHANA

Aina Gourmet 1 Ritz-Carlton Dr. 808.669.6200 American B,L

The Beach House 1 Ritz-Carlton Dr. 808.669.6200 American L,C/E

Cane & Canoe Montage Kapalua Bay 1 Bay Dr. 808.662.6600

Hawai‘i Regional BD,C,B/W

China Boat 4474 Lower Honoapi‘ilani Rd. 808.669.5089 Asian L,D

Kai Sushi 1 Ritz-Carlton Dr. 808.669.6200 Japanese D

Merriman’s Kapalua 1 Bay Club Pl. 808.669.6400 Hawai‘i Regional Br,D,C,B/W

Pineapple Grill Kapalua Resort 200 Kapalua Dr. 808.669.9600 Pacific Rim B,L,D,C,B/W

Plantation House 2000 Plantation Club Dr. 808.669.6299 Hawai‘i Regional B,L,D,C

Sansei Seafood Restaurant & Sushi Bar Kapalua Resort 600 Office Rd. 808.669.6286 Regional Japanese D,C,B/W

Sea House Restaurant Nāpili Kai Beach Resort 5900 Lower Honoapi‘ilani Rd. 808.669.1500 Pacific Rim B,L,D,C/E,B/W

The Terrace Restaurant ­ The Ritz-Carlton, Kapalua One Ritz-Carlton Dr. 808.669.6200 American B

lĀhainĀ

Aloha Mixed Plate 1285 Front St. 808.661.3322 Hawai‘i Regional B,L,D,B/W

Cheeseburger Island Style 811 Front St. 808.661.4855 American B,L,D

Choice Health Bar 1087 Limahana Place 808.661.7711 American B,L,D

Key to Dining Abbreviations: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner. Cocktails/ Entertainment: (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.

20 d i n i n g i n parad i s e

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Tropical Seduction Pineapple Upside-Down Cake | Foster Style Sauce

ROY ’S KAANAPALI, MAUI Kaanapali Golf Course 2290 Kaanapali Parkway Lahaina, HI 96761

Call For Reservations

(808) 676-7697 or, Reserve a Table at www.royshawaii.com H AWA I I K A I | WA I K I K I | KO O L I NA | K A A NA PA L I | WA I KO LO A / E AT I N G H O U S E 1 8 4 9 I N KO LO A

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restaurant guide Fleetwood’s 900 Front St. 808.667.7400 American L,D,C/E

Ka‘anapali Grille & Tap Room 100 Nohea Kai Dr. 808.667.7733 Hawai‘i Regional B,L,D

Lāhainā Fish Co. 831 Front St. 808.661.3472 Seafood L,D,C,B/W

Leoda’s Kitchen & Pie Shop 820 Olowalu VIllage 808.662.3600 Hawai‘i Regional B,L,D

Longhi’s 888 Front St. 808.667.2288 American B,L,D,C

Mama’s Ribs & Rotisserie 5095 Napilihau St. 808.665.6262 American L,D Maui Tacos 840 Wainee St. 808.661.8883 Mexican B,L,D,B/W Moose McGillycuddy’s Pub & Café 844 Front St. 808.667.7758 American B,L,D,C Old Lahaina Lū‘au 1251 Front St. 808.667.0700 Hawaiian D

Star Noodle 286 Kupuohi St. 808.667.5400 Pacific Rim L,D

MA‘ALAEA/KĪHEI/ WAILEA/MĀKENA

Bistro Molokini Grand Wailea Resort Hotel & Spa 850 Wailea Alanui Dr. 808.875.1234 Hawaiian L,D,C Café Kula Marketplace Grand Wailea Resort Hotel & Spa 3850 Wailea Alanui Dr. 808.875.1234 Deli B,L,D

Honua‘ula Luau Grand Wailea Resort Hotel & Spa 3850 Wailea Alanui Dr. 808.875.7710 Luau D,C/E

Caffe Ciao Bakery & Deli Fairmont Kea Lani 4100 Wailea Alanui Dr. 808.875.410 Deli B,L,D Capische?

Hotel Wailea 555 Kaukahi St. 808.879.2224 Italian/French D,C, B/W,E Cheeseburger Island Style The Shops at Wailea 3750 Wailea Alanui Dr. 808.874.8990 American B,L,D

Cuatro 1881 S Kihei Rd. 808.879.1110 Hawai‘i Regional D, BYOB DUO Steak & Seafood Four Seasons Resort Maui at Wailea 3900 Wailea Alanui Dr. 808.874.8000 Steak/Seafood B,Br,D

Fabiani’s Wailea 34 Wailea Gateway Pl. 808.874.1234, Wailea 95 E Lipoa, Kīhei 808.874.0888 Italian B,L,D,C,B/W Ferraro’s Bar E Ristorante Four Seasons Resort Maui at Wailea 3900 Wailea Alanui Dr. 808.874.8000 Italian L,D,C/E Five Palms Beach Grill Mana Kai Resort 2960 S. Kīhei Rd. 808.879.2607 Regional B,Br,D

Fred’s Mexican Cafe 2511 S. Kīhei Rd. 808.891.8600 Mexican B,L,D,C

Gannon’s 100 Wailea Golf Club Dr. 808.875.8080 Hawai‘i Regional B,L,D,C Grand Dining Room Maui Grand Wailea Resort Hotel & Spa 3850 Wailea Alanui Dr. 808.875.1234 American B

Humuhumunukunukuapua’a (Grand Wailea) 3850 Wailea Alanui Dr..

808.875.1234 Pacific Rim D,C Ka‘ana Kitchen 3550 Wailea Alanui Dr. 808.573.1234 Hawai‘i Regional L,D Kai Wailea 3750 Wailea Alanui Dr. 808.875.1955 Japanese L,D,C/E

Kea Lani Restaurant The Fairmont Kea Lani 4100 Wailea Alanui Dr., 808.875.4100, American B

Kō The Fairmont Kea Lani 4100 Wailea Alanui Dr., 808.875.2210 Hawai‘i Regional L,D Kumu Bar & Grill Wailea Beach Marriott 3700 Wailea Alanui Dr., 808.879.1922 American L,D,C/E Longhi’s The Shops at Wailea 3750 Wailea Alanui Dr., 808.891.8883 Mediterranean B,L,D,C Luana Wailea Beach Marriott The Fairmont Kea Lani 4100 Wailea Alanui Dr., 808.875.4100 Appetizers D,C/E Monkeypod Kitchen 10 Wailea Gateway Pl. 808.891.2322 Hawai‘i Regional D,C,B/W

Pita Paradise 1913 S. Kihei Rd. 808.879.7177 Mediterranean L,D,B/W Ruth’s Chris Steakhouse The Shops at Wailea 3750 Wailea Alanui Dr., 808.874.8880 Steak House D,C Sansei Seafood Restaurant & Sushi Bar Kapalua Resort 1881 S. Kīhei Rd. 808.879.0004 Regional/Japanese D,C,B/W Shearwater Tavern Azeka Shopping Center 1279 S. Kīhei Rd. American L,D,C,B/W Spago Four Seasons Resort Maui at Wailea 3900 Wailea Alanui Dr., 808.879.2999 Pacific Rim D,C

PĀ‘IA

Mama’s Fish House 799 Poho Pl., 808.579.8488 Seafood L,D,C Ono Gelato Company 115 Hana Hwy. 808.579.9201 American L

UPCOUNTRY

Casanova Italian Restaurant 1188 Makawao Ave. 808.572.0220 Italian L,D,B/W La Provence 3158 Lower Kula Rd. 808.878.1313 French B,Br,L,D Surfing Goat Dairy 3651 Omaopio Rd. 808.878.2870

Moose McGillycuddy’s 2511 South Kīhei Rd. 808.891.8600 American B,L,D,C,B/W Nick’s Fish Market The Fairmont Kea Lani 4100 Wailea Alanui Dr., 808.879.7224 Modern/Seafood L,D,C,B/W

Key to Dining Abbreviations: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner. Cocktails/ Entertainment: (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.

22 dining in paradise

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